Cannoli Recipe

Make dough

In a large bowl whisk together the flour, 2 tablespoons granulated sugar, and 1/2 tsp salt. Cut in the 2 tablespoons cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

Combine wet ingredients

In a small bowl whisk the egg yolk, wine, vinegar, and cold water. Add the wet mixture to the flour mixture and mix until a shaggy dough forms. If too dry, add up to 1 teaspoon additional cold water; if too sticky, add a tablespoon of flour.

Rest and chill

Turn the dough onto a lightly floured surface and knead briefly (about 1 minute) to bring it together. Form into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 24 hours). Chilling relaxes the gluten and makes rolling easier.

Roll and cut

Divide chilled dough into 4 pieces. Working with one piece at a time, roll out on a lightly floured surface until very thin (about 1/16 inch / 2 mm). Using a 4 inch (10 cm) round cutter (or a bowl), cut circles from the dough. Re-roll scraps as needed. Brush a little beaten egg or water on the edge of each circle and wrap around clean cannoli forms, overlapping edges and pressing to seal; tuck the seam slightly under so it won't open while frying.

Heat oil

Pour vegetable oil into a heavy pot to a depth of about 2 to 3 inches (should be several inches from the top). Heat oil to 350°F (175°C) over medium heat. Use a candy/deep-fry thermometer to monitor temperature; adjust heat to maintain 325–350°F while frying.

Fry shells

Working in batches (do not overcrowd), fry the wrapped shells for 1 1/2 to 3 minutes, turning once, until golden brown and crisp. Use tongs to hold the forms and rotate so they brown evenly. Remove forms from oil and transfer shells to a wire rack set over paper towels to drain. While still warm, carefully slide out the metal forms and let shells cool completely on the rack. If any seams open, re-fry briefly to seal.

Sugar dusting

When shells are cool, place 1/4 cup granulated sugar in a shallow dish and roll each shell in the sugar to coat the outside lightly for a traditional finish. Alternatively, wait to dust with powdered sugar after filling if you prefer.

Drain ricotta

Place the ricotta in a fine-mesh sieve lined with cheesecloth or a coffee filter set over a bowl. Cover and refrigerate for at least 1 hour, ideally 2–4 hours, to remove excess moisture. This prevents a watery filling.

Prepare filling

In a medium bowl, whisk the drained ricotta with 3/4 cup powdered sugar, 1 tsp vanilla, 1/8 tsp salt, and the orange zest if using until smooth. If you prefer a lighter texture, whip 1/4 cup heavy cream to soft peaks and fold it into the ricotta mixture. Stir in 1/2 cup mini chocolate chips (reserve a tablespoon for garnish if desired). Taste and adjust sweetness.

Chill filling

Cover the filling and chill for at least 30 minutes so flavors meld and the filling firms slightly; this makes piping easier.

Fill shells

Fit a piping bag with a medium round tip (or use a zip-top bag with one corner snipped). Fill the bag with the ricotta mixture. Pipe filling into each cooled shell from both ends toward the center so the filling reaches the middle. Fill just before serving to keep shells crisp.

Garnish ends

Dip or press the filled ends into the reserved mini chocolate chips and/or chopped pistachios. Place a maraschino cherry or candied orange on one end if desired.

Dust and serve

Sprinkle the finished cannoli lightly with 1/4 cup powdered sugar using a fine sieve. Serve immediately. Store unfilled shells in an airtight container at room temperature for up to 2 days; filled cannoli are best eaten within a few hours (up to 24 hours refrigerated).